​​Spicy Sweet & Sour Sauce
1. Heat oil in a pan, stir-fry garlic and ginger over a low-medium heat until they begin to smell fragrant.
2. Add the tomatoes and cook, stirring from time to time, until they reduce to a pulp.
3. Once the tomatoes have reduced, mix in the chilli sauce, tomato sauce, vinegar, soy sauce and sugar. Bring to the boil and reduce the heat to a simmer.
4. Simmer for 5 minutes, then add the corn flour mixture and stir until the sauce thickens and clears. Keep the sauce warmed through while the seafood tempura is made.
​​Seafood Tempura
​1. Wash and dry the white fsh, langoustine tail and scallops, sprinkle both sides with a little salt and pepper then dip in the egg.
2. Drain off excess egg then coat the seafood with flour, gently shaking to get rid of any excess.
3. In a wok or frying pan, heat oil to a temperature of about 170ºC.
4. Add the fsh to the oil and fry until cooked and golden brown on both sides. Drain excess oil on paper towel.
​TO SERVE
1. Place hot seafood tempura on a serving dish with a dipping pot of the sweet and sour sauce.
2. Garnish with red and green capsicum and fresh pineapple, serve immediately